We have been excited to see what our tomatillo’s would produce this year. This is the first time we ever grown any of these tomato’s. from the time we planted them, I have been watching them grow, and produce little pouches that the tomatillo developes in. It is a neat process, the pouch will appear, with nothing inside, kind of confusing. It’s full of air! Over time, as I watch them, I realize that the fruit is forming. If u squish the little pouch, u can feel it. Now I’m getting excited! The pouch will fill up. When it gets completely full, u can start harvesting. That is exactly what we did yesterday.

This fruit is used for making salsa.

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Angelica Gallegos, A gardener that has been with us for 3 years, came and gave us a class on making salsa with the tomatillo’s.

Everything used to make this salsa includes:  Tomatillo’s, Pepper’s (hot or sweet), Onion’s, Fresh Garlic, and Cilantro.

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First step;  Take all the tomatillo’s out of their pouches. Wash your tomatillos, and peppers. The Tomatillo will be sticky, it is supposed to be. Take the core out of all of these. You want to take out the seeds, if you use bell or banana peppers. Leave the seeds in everything else. Put these in a pot on the stove to boil, until they are soft.

Step 2;  Wash and chop your onions, and garlic. You want these to be very fine. Now sautee the onions in a tablespoon of oil for a few minutes. Once they are done, add the garlic for only 5 seconds. If you leave the garlic very long, it will get bitter. Remove from heat.

Step 3; Run your tomatillos, and peppers through the food processor or blender. Which ever one you have. You can make them chunky or thin. It’s up to you. Combine them in one bowl.

Step 4;  Mix all of your ingredients into a pot, bring to a boil. Reduce heat to medium. Add your own desired amount of salt, and break in pieces of cilantro. Do Not cut with a knife. Cook for 20 minutes.

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Your ready to eat!

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Your Salsa is done. We went on to can some for a later date. If you want to do this, substitute the table salt with canning salt, and add a tablespoon of vinegar or lemon juice. Proceed with normal water-bath canning instructions.

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HOT, and YUMMY!!!